Chicken Curry with Pepper and Broccoli Raab

Chicken Curry with Pepper and Broccoli Raab

Based on 5 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"A delicious chicken curry recipe for a quick meal. You can easily replace the vegetables with sugar snap peas, mushrooms or whatever you have on hand. The almond and raisin mixture makes it all exciting! #stayhomekeepcooking"

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
chicken breasts
½
red bell pepper
50 g
broccoli raab
1
shallots
½ clove
garlic
½
tomato
50 g
basmati rice
10 g
blanched almonds
10 g
sultanas
25 g
red curry paste
100 g
coconut milk
100 g
tomato purée (passata)
g
mint
10 g
full-fat plain yogurt
10 g
vegetable oil
g
ginger

Utensils

cutting board, knife, frying pan, cooking spoon, Schöpfkelle, paper towels, pot

Recipes made to your taste

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  • Step 1/11

    Prepare all necessary ingredients! 👆

    Prepare all necessary ingredients! 👆

  • Step 2/11

    Peel ginger, shallots and garlic clove and dice finely. Remove seeds from the pepper and tomato and cut into strips. Halve the broccoli raab and cut the chicken breast into 0,8 inch pieces.
    • g ginger
    • 1 shallots
    • ½ clove garlic
    • ½ red bell pepper
    • ½ tomato
    • 50 g broccoli raab
    • 150 g chicken breasts
    • cutting board
    • knife

    Peel ginger, shallots and garlic clove and dice finely. Remove seeds from the pepper and tomato and cut into strips. Halve the broccoli raab and cut the chicken breast into 0,8 inch pieces.

  • Step 3/11

    Fry almonds in vegetable oil over medium heat until golden brown.
    • 10 g blanched almonds
    • 10 g vegetable oil
    • frying pan
    • cooking spoon

    Fry almonds in vegetable oil over medium heat until golden brown.

  • Step 4/11

    Add sultanas and fry for another minute. Take everything out with a ladle and drip off on kitchen paper.
    • 10 g sultanas
    • Schöpfkelle
    • paper towels

    Add sultanas and fry for another minute. Take everything out with a ladle and drip off on kitchen paper.

  • Step 5/11

    Put the remaining oil from the pan into a large wok and fry the chicken breasts on all sides.

    Put the remaining oil from the pan into a large wok and fry the chicken breasts on all sides.

  • Step 6/11

    Add shallots, garlic, and ginger and fry for 1 min.

    Add shallots, garlic, and ginger and fry for 1 min.

  • Step 7/11

    Add curry paste and cook for a few moments.
    • 25 g red curry paste

    Add curry paste and cook for a few moments.

  • Step 8/11

    Add pepper, broccoli, and tomatoes.

    Add pepper, broccoli, and tomatoes.

  • Step 9/11

    Add coconut milk and tomato purée and let simmer for 15 min.
    • 100 g coconut milk
    • 100 g tomato purée (passata)

    Add coconut milk and tomato purée and let simmer for 15 min.

  • Step 10/11

    Prepare rice according to package instructions.
    • 50 g basmati rice
    • pot

    Prepare rice according to package instructions.

  • Step 11/11

    Serve rice with curry and decorate with yogurt, mint, fried almonds, and sultanas. Enjoy! 👩🏼‍🍳 (Serve with fried papadam bread.)
    • 10 g full-fat plain yogurt
    • g mint

    Serve rice with curry and decorate with yogurt, mint, fried almonds, and sultanas. Enjoy! 👩🏼‍🍳 (Serve with fried papadam bread.)

  • Enjoy your meal!

    Chicken Curry with Pepper and Broccoli Raab

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